A candy thermometer is a must.
- 1/4 c. cornstarch
- 1/4. powdered sugar
- 1 oz. (4 packets) unflavored gelatin powder
- 1/3 c. + 1/2 c. water, divided
- 2 c. sugar
- 1/2 c. light corn syrup (or 1/4 c. Lyle’s Golden Syrup and 1/4 c. brown rice syrup)
- 1/2 vanilla bean, scraped
- 3 large egg whites
- 1 tbsp. vanilla extract
- pinch of cream of tartar
- 1/4 tsp. sea salt
- In a small bowl, whisk together cornstarch and powdered sugar. Lightly spray a 9″x13″ square edged pan with cooking spray. (For taller marshmallows, use a 9″x9″ square edged pan.) Sprinkle about a quarter of the cornstarch mixture into the pan, tapping the sides to evenly coat. Set aside. Reserve cornstarch mixture for later.
- In a small bowl, add gelatin. Pour 1/3 cup of water on top, and stir quickly to make sure water absorbs all the gelatin. Set aside.
- In a small saucepan, add 1/2 cup water, sugar, corn syrup (or golden syrup and brown rice syrup), and vanilla bean. Stir with candy thermometer and clip to side of pan. Turn on medium-low heat and heat to 246 degrees (firm ball), about 15 minutes. (Watch carefully as the temperature gets closer to 246 degrees. The sugar mixture may creep up the pan. Turn the heat down or remove from the heat for a quick second to keep from boiling over.)
- Meanwhile, add egg whites, vanilla, cream of tartar, and salt to a stand mixer fitted with the whisk attachment. Begin mixing on low speed once sugar mixture hits 230 degrees.
- Once mixture hits 246 degrees (firm ball), remove from heat and whisk in gelatin until completely incorporated. Into a medium bowl, pour mixture through a fine mesh sieve to catch any remaining lumps.
- With the mixer still running, add sugar mixture in at a slow steady stream. Once added, increase speed to medium high.
- Continue mixing until bowl has completely cooled and a meringues has formed, about 15 minutes. The meringue is ready once it begins to hold loose peaks (not stiff). The mixture will begin to pull away from the sides of the bowl. It almost looks as if it’s beginning to dry out.*
- Scrape mixture into prepared pan. Smooth top with a spatula. Cover for about 4 hours to set.
- Once ready, sprinkle cornstarch mixture on top and spread evenly with your hand. Carefully remove marshmallow sheet and place on a cutting board. Cut 1-inch squares and roll individually in cornstarch mixture until evenly coated. Store in an airtight container for up to a week.
If you over beat your meringue, the mixture will be difficult to spread. I imagine you can melt it a bit by setting the mixing bowl in a bowl of warm water until it reaches a spreadable consistency.
I have been avoiding making marshmallows solely because I am completely grossed out by gelatin, but I’ve been shoving minis in my face by the handful so I think it might be time. So glad you linked to this recipe today! Can you recommend a good candy thermometer?
Between the gelatin and the corn syrup, I’m grossed out too. I’ve seen people make it without corn syrup but they delete the eggs too. I havent tried that yet. As for the candy thermometer, the brand of mine is TruTemp. I actually think I bought it from the grocery store. Works like a charm! I’d recommend getting one that says “hard ball, firm ball, soft ball” for easy temperature reading.
The corn syrup doesn’t gross me out too much — at least it’s not high-fructose! Thanks so much for the tip. We have a pretty crappy supermarket here, but I will check! Otherwise, to Amazon we go!
When I poured mine into the pan, it was very stiff and there was no way I could spread or move it. Did I mix it too long?
Hmmm… were you able to use a thermometer? I’m wondering if the mixture got too hot and turned to candy?
Hey Christy! I just made these again today. You’re right, I think you may have mixed them too long. It’s such a fine line from when it turns from soup to stiff. I’m wondering if you could reheat them by setting a warm bowl of water under the meringue until the mixture reaches a spreadable consistency?
I have seriously died and gone to heaven. I promised my husband i would make these for him if he cleaned the house. (I didn’t tell him that I would have made these anyway!) They are so delicious!!!!
I made marshmallows a while back sans candy thermometer. They came out OK, but I was nervous the entire time that I was doing it wrong. Anyway, like most things, store-bought marshmallows don’t even compare to homemade.
I think I may have tried making mallows a couple years ago without one. They were not the best, but it could have been the recipe too. Thankfully these totally redeemed the first experience.
I made these and it was a lot easier than I thought it was going to be! Thanks for such a great recipe! I am not sure I can wait the full four hours of rest time before cutting into them. Merry Christmas to the whole Noble Clan! Xo
So much easier than expected right?! Hope you love them. Merry merry Christmas to you and your fam too Sami!! xo
Did you have any issues with your sugar mixture boiling over just short of the soft ball stage? I’m new to candy making, but I was having this issue even with reducing the burner heat. I had to make a hasty transfer to a large pot… Hope I didn’t ruin the mix by doing so.
I’m glad you mentioned this. Mine did rise a bit towards the end but I turned down the heat and blew on it a bit. I’ll add a note about that in the recipe.
I still have never made homemade marshmallows. I am not sure why but I haven’t and definitely need to try them.
Something tells me I’d like your homemade marshmallows a whole lot better than the store-bought kind. They’re beautiful.
they’re so cute! Something I would never think to attempt on my own, but they are probably SO much better than the process Kraft kind…
Yum! Your marshmallows are gorgeous. I made them for the first time a few months ago – so so much better than store bought. xo
I’ve always wanted to make these! Great recipe 🙂
The best recipe EVER is the one from Martha Stewart’s cookbook, The Martha Stewart Cookbook” from the 90’s. I have made and sold them for years and NO cornstarch. Try them. I may blog about making them soon.
Your marshmallows are absolutely picture perfect little pillows! I’ve only made my own marshmallow once but it’s so rewarding – and a world away from the things you can buy in the shops.